Introduction: Slow Cook Pot Roast
*Sorry no images of the food, but I do not have the ability to take pictures of food. So instead, enjoy this image of my beautiful wife.*
- 1 tablespoon cornstarch
- 8 medium carrots, cut into thirds
- 2 medium onions, each cut into 8 wedges
- Coarse salt and ground pepper
- 1 beef chuck roast (3 pounds), trimmed of extra fat
- 2 tablespoons Worcestershire sauce
- OPTIONAL: 4 medium potatoes, cut into fourths
- On High: 6 Hours
- On Low: 10 Hours
Step 1: Combine Ingredients
In the crockpot, stir together cornstarch and 2 tablespoons cold water until smooth (No Lumps). Add carrots and onions; season with salt and pepper, and toss. Try to get the carrots and onions mixed well.
Optional: On top of the carrots and onions, place the potatoes.
Step 2: Add Roast
Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire.
Cover; cook on high, 6 hours (or on low, 10 hours).
NOTE: I suggest a cut of roast with some marbling. If you are unsure of what roast to purchase, look for Chuck Roast.
Step 3: Notes
Do NOT fuss with the roast; set it and forget it. Do not add more water. Do not brown roast first; this method will do it for you. The gov says cook it to 160 degrees; to be honest, I never check the temp.
This is a pretty good roast.
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